Ingredients (Per Sandwich)
* Bread: 2 thick slices of sourdough or brioche.
* Cheese: A mix of sharp cheddar (for flavor) and mozzarella or Gruyère (for the melt).
* The Secret Spread: 1 tbsp mayonnaise (better browning than butter!) or softened salted butter.
* Optional: A pinch of garlic powder or dried oregano.
Instructions
* Prep the Bread: Spread a thin, even layer of mayonnaise or butter on one side of each slice of bread. This will be the outside of your sandwich.
* Assemble: On the non-buttered side, pile your cheese high. Don’t be shy; as you see in the photo, the “ooze” is the goal. Close the sandwich.
* Preheat & Secure: Preheat your air fryer to 370°F (188°C).
> Pro Tip: If your air fryer has a powerful fan, the top slice of bread might blow off. Secure it with a toothpick or a small metal rack if needed.
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* The First Fry: Place the sandwiches in the basket (on parchment paper if you want easy cleanup). Cook for 5 minutes.
* The Flip: Carefully flip the sandwiches. Cook for another 3–5 minutes until the cheese is bubbling and the bread is deep golden brown.
* Rest: Let them sit for 60 seconds before slicing. This keeps the cheese from running out instantly.
3 Tips for Perfection
* Don’t Overcrowd: Ensure there is space between the sandwiches so the hot air can circulate and crisp up the sides.
* Room Temp Cheese: If your cheese is at room temperature, it will melt at the exact same time the bread reaches peak crunch.
* The Dip: These are practically begging for a bowl of creamy tomato basil soup.
